Limbo Land Snacking*

*WARNING: This post does not use the Vita-Mix. On rare occasion the editorial staff reserves the right to post recipes that they deem worthy of venturing outside the box, or the blend as it were.

I'm a big fan of foods that don't fit any category. Like pickles. They're really not a side dish or a condiment. They're not a salad. The closest they come to a label is "snack", I guess. They have enough zing to satisfy a craving for big taste without totally ruining your appetite should a meal be around the corner.

Normally I'm a classic kosher dill girl all the way. But lately I've been enjoying the sweet and salty combo. The duo keeps bouncing back and forth in my mouth, never quite settling on one flavor. It's a marvelous dance.

I made these pickles with baby pickling cucumbers I found at the farmer's market, but I see no reason why you couldn't do it with any number of vegetables; cauliflower, baby carrots, okra, radishes, etc.

Somewhere-In-Between Pickles

Makes 16

8 baby pickling cucumbers (just make sure they have a thin skin)

1 1/2 tablespoons kosher salt

1 small onion, thinly sliced

1 cup white vinegar

1/2 cup cider vinegar

1/2 jalapeno, seeded (to taste)

2 tablespoons brown sugar

Dried bay leaf

1/4 teaspoon ground coriander

Slice cucumbers in half lengthwise. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Rinse under cold water. Drain. Return cucumbers to the bowl.

Combine all the remaining ingredients in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumbers. Let stand for 1 hour at room temperature. Cover and refrigerate 24 hours. Store in an airtight container in the refrigerator for up to 2 weeks.